Ingredients
- 500 g fresh egg lasagna
- 500 g milk
- 250 g broccoli
- 250 g turnip tops
- 200 g fresh cream
- 40 g flour
- 40 g butter
- 6 pcs eggs
- Parmigiano Reggiano Dop
- nutmeg
- salt
- pepper
For the recipe of the soufflé of maltagliati, broccoli and turnip greens, heat the milk slightly with a grating of nutmeg. Melt the butter in a saucepan and add the flour, mixing well with a whisk. Cook for a couple of minutes, then pour in the milk, stirring constantly. Let the béchamel cool. Mix 6 eggs, a generous pinch of salt and the whipped cream, a little at a time.
FOR VEGETABLES: Peel the broccoli, divide them into small florets and cook them in boiling salted water for 1 minute. Drain while preserving the water and cut them into small pieces. Clean the turnip tops, break them and boil them in the broccoli water for 30-40 seconds; drain and squeeze them.
FOR THE PASTA: Cut the lasagna into irregular pieces. Blanch the maltagliati obtained in boiling water for 1 minute, drain and cool in iced water.
FOR SOUFFLÉS: Grease 8 single-portion casseroles (ø 9 cm, h 5 cm). Mix the maltagliati and vegetables with the bechamel; divide the mixture into the cocotte and sprinkle the surface with 1 tablespoon of grated Parmesan; seal them and place them in the refrigerator. Bake the soufflés in a hot oven, in ventilated mode, at 180 ° C for 15-16 minutes. Remove from the oven and serve.
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